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Dunraven Arms Hotel

Established in 1792, the Murphy family’s large hotel has somehow retained the comfortable ambience of a country inn. A very luxurious inn nevertheless: under the personal management of Bryan and Louis Murphy, the furnishing standard is superb throughout, with antiques, private dressing rooms and well-planned bathrooms, plus excellent amenities for business and private guests (interconnecting family rooms have recently been added), all complemented by an outstanding standard of housekeeping.

It’s a great base for sporting activities - equestrian holidays are a speciality and both golf and fishing are available nearby - and also ideal for conferences and private functions, including weddings (which are held beside the main hotel, with separate catering facilities).

The hotel has earned an unrivalled reputation for the quality and value of short breaks offered, and there is an ongoing determination to combine personal service and quality with value, which makes Dunraven Arms an outstanding example of contemporary Irish hospitality at its best.

A new path from the hotel to the beautiful nearby riverside walk was completed in 2008, and makes an enormous difference to the enjoyment of a stay here.

*Dunraven Arms was the our Hotel of the Year in 2004.

Conferences/Banqueting (180/280); free broadband wi/fi throughout hotel; business centre; secretarial services, laptop-sized safes in bedrooms. Equestrian, hunting, fishing, shooting, archery and golf nearby. Bike hire; walking. Leisure centre (swimming pool, steam room, fitness room), beauty salon, massage. Garden. No pets. Children welcome (cots available free of charge, baby sitting arranged).

Rooms 86 (6 suites, 24 junior suites, 56 executive, 30 ground floor, 2 family, all no smoking). Lift. 24-hour room service. Turndown service. B&B around €100pps, no ss. Room-only rate €195. SC12.5%. Open all year. Heli-pad.

Maigue Restaurant:

Named after the River Maigue, which flows through the village of Adare, the restaurant is delightfully old fashioned - more akin to eating in a large country house than in an hotel. Head chef, Laurent Chabert, continues the tradition of pride in using the best of local produce.

Menus offer a balanced selection of about half a dozen dishes on each course and, although particularly renowned for their roast rib of beef (carved at your table from a magnificent trolley), other specialities like River Maigue salmon and local game in season, especially pheasant, are very popular.

Menus are not overlong but may offer some dishes not found elsewhere, and little home-made touches add an extra dimension - farmhouse cheeses are served with home-made biscuits as well as grapes and an apple & date dressing, for example.

Service, under the direction of John Shovlin, who has been restaurant manager since 1980, is exemplary - as elsewhere in the hotel.

A wide-ranging wine list offers some treats for the connoisseur as well as plenty of more accessible wines.

Maigue Restaurant: : Seats 50 (private room 40); not suitable for children under 12 after 7pm; reservations recommended. D daily 7-9.30, L Sun only 12.30-1.30. Set Sun L about €27.50, also á la carte; D á la carte. House wine €22, SC 12.5%. Amex, MasterCard, Visa, Laser.

Directions:

First building on right as you enter the village coming from Limerick (11 miles).